Pad Woon Sen Recipe

5 from 5 votes

Pad Woon Sen is a classic Thai stir-fry dish featuring glass noodles and fresh vegetables cooked in a savory sauce. Try my Crab Pad Woon Sen Noodles, which includes tender crab meat that’s sure to whet your appetite for more!

Prep Time20

Cook Time10

Total Time30

Course: Noodles

Cuisine: Thai Recipes

Keyword: Pad Woon Sen, Pad Woon Sen Noodles

Servings: people

Author: Bee Yinn Low

Ingredients

8 oz (250g) Thai glass noodles cellophane noodles
4 tablespoons oil
2 cloved garlic minced
1/2 onion thinly sliced
3 oz (90g) crab meat frozen or fresh
1 tablespoon oyster sauce
2 tablespoons fish sauce
1/4 teaspoon sesame oil
1/2 tablespoon sugar
3 dashes ground white pepper
4 oz (125g) bean sprouts roots removed
2 eggs lightly beaten
3 stalks scallions cut into 2-inch (5 cm) lengths
salt to taste

Instructions

Soak the Thai glass noodles in warm water for about 20 minutes, or until they become soft. Drain them using a colander and set aside.
Heat a wok with 3 tablespoons of cooking oil until very hot. Add the garlic and onions, and stir-fry until aromatic. Add the crab meat and stir well. If using frozen crab meat, add 1 teaspoon of fish sauce to season it, as frozen crab meat can be less flavorful. Skip this step if using fresh crab meat.
Add the glass noodles to the wok, followed by the oyster sauce, fish sauce, sesame oil, sugar, and ground white pepper. Stir continuously to combine well. Add the bean sprouts and stir quickly. Push the noodles to the side of the wok and add the remaining 1 tablespoon of oil.
Add the beaten eggs and let them cook for about 10 seconds before pushing the glass noodles over the top of the eggs. Allow it to cook for a few more seconds before flipping the noodles. Gently break the eggs into pieces and mix well with the noodles. Add chopped scallions and salt to taste. Stir a few times, then dish out and serve immediately.

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